In a large pot, heat the olive oil over medium heat. Stir in the minced garlic. When you start to smell the garlic, add the ground beef and onions. Crumble and stir to combine.
Add the diced bell peppers. Cook and stir the beef and vegetables for 7 minutes or until the beef is no longer pink.
Stir in the parsley, oregano, salt, and pepper. Carefully pour in the crushed tomatoes, diced tomatoes, beef stock, and water.
Bring to a low boil, stirring frequently. Taste and add the worcestershire and soy sauces to preference.
Reduce heat and lower to a simmer. Cover the pot and cook for 30 minutes, stirring occasionally.
Remove the lid and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cook for another 10 to 15 minutes until the rice is tender. Stir frequently so the rice does not stick.
Serve hot.
Notes
Add more water as needed after you add the rice based on how thin or thick you want your soup.